To make the dressing, stir together all ingredients in a small bowl. Cover and keep chilled until serving time. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, whisk the hoisin and lime juice together in a large bowl. Crumble in the beef; add the cilantro and Sazon. Handling the mixture gently to avoid compacting the meat, mix well. Divide the mixture into 6 portions and form the portions into patties to fit the buns. Brush the grill rack with oil. Place the patties on the rack and grill, uncovered, until bottoms are browned, about 4 minutes. Flip the patties and grill the second side an additional 4 to 5 minutes for medium, or until cooked to preference. During the last few minutes of cooking, place buns cut side down on the edges of the grill to toast lightly. To assemble the burgers, spread a generous amount of dressing on cut sides of buns. Arrange 1/4 cup cabbage on each bottom bun, followed by a patty, 2 tablespoons chow mein noodles, and top bun. Makes 6 burgers.

Comments

Sazon seasoning can be found in the Latin section of most supermarkets.